Pan Roasted Salmon With Wilted Chard And Tomato Mint Raita Food

SALMON & MELTING CHERRY TOMATOES

Steps:

• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
• Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
• Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

TOMATOEY SIMMERED FROZEN SALMON

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until fragrant but not browned, about 1 minute. Add the tomato paste, red pepper flakes and 1 teaspoon each salt and black pepper and cook, stirring constantly, until the tomato paste darkens, about 1 minute.
• Add the cherry tomatoes to the saucepan, mashing a few with a wooden spoon. Cook, stirring occasionally, until the tomatoes split and soften, 8 to 10 minutes. Stir in the vinegar and 1 1/2 cups water and bring to a simmer over medium-high heat. Cook until slightly thickened, 5 to 7 minutes.
• Add the salmon to the saucepan in a single layer. Reduce the heat to medium, cover and cook until the salmon is opaque throughout and flakes easily when a paring knife is inserted between the layers, 7 to 9 minutes. Serve the salmon in shallow bowls with the tomato sauce ladled over.

PAN-ROASTED SALMON WITH COLLARDS AND RADISH RAITA

Steps:

• Preheat oven to 350°F. Squeeze excess liquid from daikon and cucumber. Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set the raita aside.
• Heat 1 tablespoon oil in a large heavy pot over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 1 minute. Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes.
• Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes. Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes.
• Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates.

PAN-FRIED SALMON WITH SHALLOT MASH AND CUCUMBER RAITA

Steps:

• First finely chop the shallots and soak in white wine vinegar. Set aside.
• For, the raita, sprinkle the cucumber lightly with salt and set aside to drain in a colander for 20 minutes.
• Pat the cucumber dry and mix with the yoghurt and coriander. Season with salt and freshly ground pepper.
• Cook the potatoes in a saucepan of boiling salted water until tender; drain and mash with butter and milk. Season with salt and freshly ground pepper. Drain the shallots and mix in with the mustard and parsley.
• Meanwhile, heat 1 tablespoon of olive oil in a heavy-based frying pan. Season the salmon with salt and freshly ground pepper and score the skin, using a sharp knife.
• Add the salmon skin side-down and fry for 3-4 minutes or until the skin is crispy.
• Turn the salmon over and cook for a further 1-2 minutes on the other side.
• Serve the salmon on a bed of shallot mustard mash with the cucumber raita. Drizzle the remaining olive oil over the salmon just before serving.

PAN SEARED SALMON I

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

PAN-ROASTED SALMON WITH WILTED CHARD AND TOMATO-MINT RAITA

Steps:

• 1. Prepare raite: combine tomatoes, cucumber, yogurt, mint, mustard, red pepper flakes if using, and cumin in a small bowl. Season with salt and pepper. Set aside to allow flavors to blend. 2. Prepare salmon: stir together ginger and curry powder and season with salt and pepper. Pat spice mixture onto top of each salmon piece. Heat oil in a nonstick skillet over medium heat until hot but not smoking. Add salmon, spiced sides down, and cook, covered, for 5 min. Turn salmon over and cook, covered, until just cooked through, about 2 min. Place salmon on a dinner plate. Pour off any excess oil from pan. Add shallot to skillet and saute for 30 seconds. Stir in broth and boil until reduced by half. Pour pan sauce over salmon. Keep warm. 3. Prepare chard: while salmon is cooking, heat oil in a large saute pan over medium-high heat. Add chard and broth. Cover and cook until greens wilt, stirring occasionally, about 3 minutes. Uncover; cook until juices thicken slightly, about 2 min. Season with salt and pepper. 4. Place wilted greens on plate with salmon. Serve raita with each portion.